Instant Pot Vegan Cookbook for Every Taste!: 47 Quick, Easy & Healthy Vegan Recipes by Jeremy Anders

Author:Jeremy Anders [Anders, Jeremy]
Language: eng
Format: epub
Published: 2017-03-16T07:00:00+00:00

#14 – Butternut Squash Curry Soup

Ingredients:

Diced onion

Roughly chopped garlic, 2 cloves

Roughly chopped butternut squash, one to one and a half pounds

Ginger, one teaspoon

Cumin, one teaspoon

Garam masala, one teaspoon

Cayenne, half teaspoon

Vegetable broth, one quarter

A cup of rinsed lentils

A can of tomatoes, diced not drained

Method:

Add olive oil, on the saute option of Instant pot. Fry the garlic and onion in it till brown

Mix the butternut squash and spices in it till the butternut squash is soft

Mix the vegetable broth and lentils in it

Seal the lid, reduce the time to 6 minutes on high pressure

When done, let the pressure come down naturally and add the tomatoes by opening the lid carefully

Pour the soup in the blender and blend it completely till it becomes creamy

Serve in a boil

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